Butternut squash risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 small onionchopped
- olive oil
- 250 butternut squashor pumpkin 250g, peeled and diced
- 200g carnaroli or arborio (risotto) rice
- 800ml vegetable or chicken stockhot
- a few leaves sagechopped
- 2tbsp parmesan or grana padanograted to make 2 tbsp, to serve
Nutrition: per serving
- kcal241low
- fat3.7g
- carbs45.6g
- fibre2.9g
- protein4.9g
- salt0.5g
Method
step 1
Fry the onion gently in 1 tbsp oil in a deep frying pan or sauté pan until soft but not browned. Add the squash and rice and stir for a few seconds to coat the grains with oil.
step 2
Add a couple of ladles of stock and bring to a simmer. Cook, stirring, until almost all the stock is absorbed.
step 3
Add the rest of the stock a little at a time, cooking until each addition is absorbed before adding the next, until the squash is soft and the rice is creamy but still al dente. Stir in the sage and season well. Divide the risotto between bowls and sprinkle with cheese to serve.
